- Cook Time: 15 mins
- Serving: 4 - 5 Persons
Nutrition facts (per portion)
- Calories: 187
- Carbohydrate Content: 29g
- Fat Content: 6g
- Fiber Content: 10g
- Protein Content: 5g
- Saturated Fat Content: 1g
- Sodium Content: 0.9g
- Sugar Content: 17g
Moroccan roasted vegetable soup Recipe
Moroccan roasted vegetable soup is a Low-calorie soup recipe for 4 - 5 people, takes only 40 mins; recipe has red onion, carrot and parsnip.
Ingredients
- Garlic Clove - 2 garlic cloves
- Olive Oil - 1 1/2 tbsp olive oil
- Red Onion - 1 red onion, cut into 8 wedges
- Vegetable Stock - 1.3l hot vegetable stock
- Carrot - 300g carrot, cut into 2cm chunks
- Butternut Squash - 300g peeled butternut squash, cut into 2cm chunks
- Potato - 1 small potato, cut into 2cm chunks
- Ras El Hanout - 1 tbsp ras el hanout
- Parsnip - 300g parsnip, cut into 2cm chunks
- Greek Style Yogurt - 6 tbsp Greek-style yogurt and 1 tbsp finely chopped mint, to serve (optional)
Instructions
- Heat oven to 200C/180C fan/gas 6. Tip all the vegetables and the garlic into a roasting tin. Sprinkle over the ras el hanout and some seasoning, drizzle over the oil and give everything a good stir. Roast for 30-35 mins, turning the vegetables over halfway, until they're tender and starting to caramelise a little.
- Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins. Puree the soup in a food processor, or in the pan with a hand blender, until smooth, then ladle into a flask for work. If eating at home, serve with a dollop of yogurt, a scattering of mint and a grinding of black pepper.
